Cheesy roasted eggplant tomato recipe
User Reviews
4.8
Cheesy roasted eggplant tomato recipe
Description
This recipe involves slicing eggplant and tomatoes into roughly half-inch thick rounds, which are then stacked with a mayonnaise and water mixture brushed on the eggplant. Shredded mozzarella cheese is sprinkled on top along with salt, pepper, and zaatar or other finely chopped herbs like oregano, basil, or parsley. The stacks are baked covered at 450°F to cook through and then finished uncovered at 500°F to brown and crisp the cheese topping. Resting the dish in the warm oven after baking helps the flavors meld.
The combination yields a layered dish with creamy texture from the cheese and mayo sauce contrasting the softness of the roasted vegetables. This recipe can serve as a side or vegetarian main. The option to prepare the assembly in advance and refrigerate adds flexibility for meal planning. The bright, herbal seasoning brings freshness to the rich roasted vegetables.
Ingredients
- 1 eggplant large, or 2 medium
- 4 plum tomatoes or more, depending on the size of your tomatoes and eggplant
- 200 g mozzarella cheese shredded, or vegan cheese
- 5 TB mayonnaise or vegan mayo
- 3 TB water or less, depends on the thickness of your mayo
- salt to taste
- black pepper to taste
- 2 TB zaatar or dried oregano, fresh cilantro, basil, parsley, chopped finely
Instructions
- Preheat oven to 450F. Line a large baking sheet with aluminum foil, and oil the aluminum slightly.
- Slice eggplant and tomatoes into 1cm-thick circles (about ½ an inch). Grate cheese. Whisk mayonnaise with water, until you reach a pourable consistency.
- To assemble stacks, arrange eggplants on the sheet in a single layer (use as many sheets as needed). Brush each eggplant with mayonnaise sauce.
- Cover each eggplant slice with a slice of tomato (even cut some tomato pieces in half to ensure that as much of the eggplant is covered as possible). Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.
- Cover the assembled stacks with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day). Bake sheet at 450F for 20 mins.
- Raise heat to 500F, remove aluminum foil cover and bake for another 5 mins. Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately (though stacks are fine if refrigerated and reheated later, they should be bubbling hot when consumed).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 432mg | 18% |
| Potassium | 467mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 968IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 309mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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